In a 10-inch pan over medium high heat, add oil. To the hot oil, add minced ginger and garlic and let them sizzle for 2-3 seconds. Add the ground pork. Mix well and brown the meat, breaking up all the clumps. You want some crispy parts, but mainly you want to cook the pork well.
After about 8 minutes when the meat is almost done, push the meat to the sides to create a small space in the middle. Add the sliced green and red chilis.
Separate the butter lettuce leaves and allow your diners to serve themselves some of the spicy pork mixture into each butter lettuce, leaf. Or skip the lettuce and just eat the meat—good either way.